These Grilled Skirt Steak Tacos are an easy and quick meal to throw together for your next taco night! In about 30 minutes you can have these delicious steak tacos with grilled mango salsa.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1 tablespoon
chili powder
2 teaspoons
ground cumin
2 teaspoons
garlic powder
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
ground black pepper
1 tablespoon
vegetable oil
907g
skirt steak, trimmed to fit
4
mangos, peeled, pitted, cut into halves
1 package (12-16)
6-inch corn or flour tortillas
1 cup
prepared pico de gallo
½ cup
Mexican crema or sour cream
½ cup
Cotija cheese, shredded
Chopped cilantro, for garnish
Lime wedges, for garnish
Hot sauce, for garnish
1 tablespoon
chili powder
2 teaspoons
ground cumin
2 teaspoons
garlic powder
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
ground black pepper
1 tablespoon
vegetable oil
2 pounds
skirt steak, trimmed to fit
4
mangos, peeled, pitted, cut into halves
1 package (12-16)
6-inch corn or flour tortillas
1 cup
prepared pico de gallo
½ cup
Mexican crema or sour cream
½ cup
Cotija cheese, shredded
Chopped cilantro, for garnish
Lime wedges, for garnish
Hot sauce, for garnish
Utensils
Medium Bowl
Step 1
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
Step 2
Turn dial to GRILL, set temperature to HI, and set time to 15 minutes. Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes). Depending on the size of the steak and desired doneness, more or less time may be needed during the cooking cycle. Use the arrows to the right to add or reduce time as necessary.
Step 3
While the unit is preheating, combine all seasoning ingredients into a bowl and mix well. Rub oil into the steak then liberally season with the seasoning mix, pressing into the meat.
Step 4
When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the steak on the grill. Leave the hood up to being cooking. Grill the steaks for about 6 to 8 minutes, flipping halfway. When steak is cooked as desired, remove from grill to rest.
Step 5
While steak is resting, briefly wipe away excess grease and debris then add the mango to the grill. Leave the hood open and grill the mango for about 5 minutes, flipping halfway. Remove mango from grill, roughly chop then add to the prepared pico de gallo. Place four tortillas on grill for about 1 to 2 minutes per side. Repeat with remaining tortillas.
Step 6
Thinly slice the steak then build the tacos starting with a few pieces of steak in a tortilla, then top with the mango pico de gallo, crema or sour cream, and cotija cheese. Garnish with cilantro, fresh lime and hot sauce if desired.
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
1 tablespoon
chili powder
2 teaspoons
ground cumin
2 teaspoons
garlic powder
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
ground black pepper
1 tablespoon
vegetable oil
907g
skirt steak, trimmed to fit
4
mangos, peeled, pitted, cut into halves
1 package (12-16)
6-inch corn or flour tortillas
1 cup
prepared pico de gallo
½ cup
Mexican crema or sour cream
½ cup
Cotija cheese, shredded
Chopped cilantro, for garnish
Lime wedges, for garnish
Hot sauce, for garnish
1 tablespoon
chili powder
2 teaspoons
ground cumin
2 teaspoons
garlic powder
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
ground black pepper
1 tablespoon
vegetable oil
2 pounds
skirt steak, trimmed to fit
4
mangos, peeled, pitted, cut into halves
1 package (12-16)
6-inch corn or flour tortillas
1 cup
prepared pico de gallo
½ cup
Mexican crema or sour cream
½ cup
Cotija cheese, shredded
Chopped cilantro, for garnish
Lime wedges, for garnish
Hot sauce, for garnish
Step 2 of 6
Turn dial to GRILL, set temperature to HI, and set time to 15 minutes. Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes). Depending on the size of the steak and desired doneness, more or less time may be needed during the cooking cycle. Use the arrows to the right to add or reduce time as necessary.
1 tablespoon
chili powder
2 teaspoons
ground cumin
2 teaspoons
garlic powder
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
ground black pepper
1 tablespoon
vegetable oil
907g
skirt steak, trimmed to fit
4
mangos, peeled, pitted, cut into halves
1 package (12-16)
6-inch corn or flour tortillas
1 cup
prepared pico de gallo
½ cup
Mexican crema or sour cream
½ cup
Cotija cheese, shredded
Chopped cilantro, for garnish
Lime wedges, for garnish
Hot sauce, for garnish
1 tablespoon
chili powder
2 teaspoons
ground cumin
2 teaspoons
garlic powder
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
ground black pepper
1 tablespoon
vegetable oil
2 pounds
skirt steak, trimmed to fit
4
mangos, peeled, pitted, cut into halves
1 package (12-16)
6-inch corn or flour tortillas
1 cup
prepared pico de gallo
½ cup
Mexican crema or sour cream
½ cup
Cotija cheese, shredded
Chopped cilantro, for garnish
Lime wedges, for garnish
Hot sauce, for garnish
Step 3 of 6
While the unit is preheating, combine all seasoning ingredients into a bowl and mix well. Rub oil into the steak then liberally season with the seasoning mix, pressing into the meat.
1 tablespoon
chili powder
2 teaspoons
ground cumin
2 teaspoons
garlic powder
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
ground black pepper
1 tablespoon
vegetable oil
907g
skirt steak, trimmed to fit
4
mangos, peeled, pitted, cut into halves
1 package (12-16)
6-inch corn or flour tortillas
1 cup
prepared pico de gallo
½ cup
Mexican crema or sour cream
½ cup
Cotija cheese, shredded
Chopped cilantro, for garnish
Lime wedges, for garnish
Hot sauce, for garnish
1 tablespoon
chili powder
2 teaspoons
ground cumin
2 teaspoons
garlic powder
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
ground black pepper
1 tablespoon
vegetable oil
2 pounds
skirt steak, trimmed to fit
4
mangos, peeled, pitted, cut into halves
1 package (12-16)
6-inch corn or flour tortillas
1 cup
prepared pico de gallo
½ cup
Mexican crema or sour cream
½ cup
Cotija cheese, shredded
Chopped cilantro, for garnish
Lime wedges, for garnish
Hot sauce, for garnish
Step 4 of 6
When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the steak on the grill. Leave the hood up to being cooking. Grill the steaks for about 6 to 8 minutes, flipping halfway. When steak is cooked as desired, remove from grill to rest.
1 tablespoon
chili powder
2 teaspoons
ground cumin
2 teaspoons
garlic powder
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
ground black pepper
1 tablespoon
vegetable oil
907g
skirt steak, trimmed to fit
4
mangos, peeled, pitted, cut into halves
1 package (12-16)
6-inch corn or flour tortillas
1 cup
prepared pico de gallo
½ cup
Mexican crema or sour cream
½ cup
Cotija cheese, shredded
Chopped cilantro, for garnish
Lime wedges, for garnish
Hot sauce, for garnish
1 tablespoon
chili powder
2 teaspoons
ground cumin
2 teaspoons
garlic powder
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
ground black pepper
1 tablespoon
vegetable oil
2 pounds
skirt steak, trimmed to fit
4
mangos, peeled, pitted, cut into halves
1 package (12-16)
6-inch corn or flour tortillas
1 cup
prepared pico de gallo
½ cup
Mexican crema or sour cream
½ cup
Cotija cheese, shredded
Chopped cilantro, for garnish
Lime wedges, for garnish
Hot sauce, for garnish
Step 5 of 6
While steak is resting, briefly wipe away excess grease and debris then add the mango to the grill. Leave the hood open and grill the mango for about 5 minutes, flipping halfway. Remove mango from grill, roughly chop then add to the prepared pico de gallo. Place four tortillas on grill for about 1 to 2 minutes per side. Repeat with remaining tortillas.
1 tablespoon
chili powder
2 teaspoons
ground cumin
2 teaspoons
garlic powder
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
ground black pepper
1 tablespoon
vegetable oil
907g
skirt steak, trimmed to fit
4
mangos, peeled, pitted, cut into halves
1 package (12-16)
6-inch corn or flour tortillas
1 cup
prepared pico de gallo
½ cup
Mexican crema or sour cream
½ cup
Cotija cheese, shredded
Chopped cilantro, for garnish
Lime wedges, for garnish
Hot sauce, for garnish
1 tablespoon
chili powder
2 teaspoons
ground cumin
2 teaspoons
garlic powder
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
ground black pepper
1 tablespoon
vegetable oil
2 pounds
skirt steak, trimmed to fit
4
mangos, peeled, pitted, cut into halves
1 package (12-16)
6-inch corn or flour tortillas
1 cup
prepared pico de gallo
½ cup
Mexican crema or sour cream
½ cup
Cotija cheese, shredded
Chopped cilantro, for garnish
Lime wedges, for garnish
Hot sauce, for garnish
Step 6 of 6
Thinly slice the steak then build the tacos starting with a few pieces of steak in a tortilla, then top with the mango pico de gallo, crema or sour cream, and cotija cheese. Garnish with cilantro, fresh lime and hot sauce if desired.
